I'm a home cook and prep boy for my personal Kitchen Goddess. I love talking about kitchen knives and my past mistakes therewith. I'm preparing a course on kitchen knife use and care for seniors to be given this Fall.
Past experience has taught me that simplicity, safety, and edge maintenance are more useful to these retirees than how to buy and sharpen (grind). An "easy does it" approach to simple knife techniques seems to go over well. These folks already have (dull) knives and have been cooking for 50 years. I'm thinking that I'd rather sharpen the one or two knives that each of them actually uses than teach them to do it. The course will be eight one hour sessions spread over two months.
Once their knives are sharp and they've learned how to care for them, I think a simple regimen of light steeling and perhaps stropping should carry them for months. It is mostly for this maintenance program that I feel I need advice. Of course any and all help will be most welcome.